Monday, February 9, 2009

Pre-Spring Mushroom Risotto with Shrimp (gluten free, milk free)

I wanted to make a comfort food dish with love for my husband after rough winter travels for work. What better way to show love than with risotto. Risotto comes from the heart, aching for attention to be stirred, giving it much needed drinks of broth from time-to-time, adding the right flavors at the right moment for the best impact.Risotto lends itself to be a technical dish, in that the technique of how you make it can make or break the dish, as I have learned from Marcella Hazan's "The Classic Italian Cook Book." This book along with James Beard American Cookery I will never let out of my control; just as my step-father did. He and I would cook Italian food frequently over the years; I refer to him still to this day as a "born-again Italian". I miss him. I think he would have liked this recipe I came up with, just as my husband did the other night.

Heat the chicken broth with the dried porcini mushrooms (can be done in microwave or stovetop). Keep it hot until completely used.

Using a 3-4 quart saucepan, warm 2 tbs oil over medium heat and saute the shallots and garlic until aromatic and transparent (about 5 minutes).

Add in the rice and stir until this is aromatic, too (about 2-3 minutes).

Slowly add in 1/2 cup of broth, and stir a couple of times.

Let cook until almost absorbed, and repeat step 4. This will be repeated using only 1/2 cup additions until desired consistency and texture of rice is achieved. This can take 30 minutes total with some stirring. Do the following steps while it is cooking. Add in seasonings about half way & taste at end. Add more as needed.

Meanwhile - In a small skillet, warm 2 tbs oil over medium heat and add in the fresh mushrooms and saute occasionally until cooked (about 15 minutes). Added mushrooms into rice when cooked.

Add in the peas into the rice.

Meanwhile - Using the small skillet, saute the shrimp until just pink. Add into rice very last. That is when you have acheived your desired consistency of the rice (amount of liquid) and the tenderness should be a tender al dente.

Other Places to Find Me:

About Me

As a gluten-free organic chemist culinarian, my mission is to improve lives through smart development of kick-ass gluten-free food. Reinventing nostalgia with gluten free food. Diagnosed with Celiac in 2003, I want to teach you how to make gluten-free food so good, you don't have to compromise.

Gluten Free Basics

“Necessity is the engine that has driven all great cuisines throughout history.”-Anthony Bourdain

Disclaimer: Please note this blog content and recipes are copyrighted material. Any sharing of these recipes or using them for income must be approved by me. I am not a health professional; please seek medical advice from a professional medical doctor.